Yield: 4 Servings
|2 teaspoons||Ginger; grated|
|2 tablespoons||Rice vinegar|
|3||Whole mangos; ripe|
|3 tablespoons||Tabasco Habenero Hot Pepper Sauce|
|2 larges||Garlic cloves; chopped|
|3 tablespoons||Olive oil|
|¼ cup||Orange juice|
Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside. Puree mangos in blender until smooth. Add remaining ingredients (ginger-vinegar mixture last) to blender container. Puree until smooth.
Serve at room temperature as a garnish ro dipping sauce for Hot Grilled Shrimp. Refrigerate leftover sauce up to 2 days.
Recipe by: Chile Pepper Magazine Posted to recipelu-digest by Terry Pogue <tpogue@...> on Feb 26, 1998